Recipe by hlkljgk
Gari is an Indian vegetarian vindaloo in which vegetables are cooked in a tamarind-based sauce.
Top Review by Charishma_Ramchandani
I have to THANK YOU from the bottom of my heart for fixing an "INCREDIBLE" dinner for my family and friends' tonight! You know, when you make something for the first time and it goes so well, you feel, like WOW, I did something GREAT today! We had friends' coming home tonight and they weren't going to stay for dinner. That was the best part. I made this using about 3 tbsps. cooking oil(3/4 cup is way too much!), 9 large onions(cut into thin wafers), 2 real large potatoes( I peeled mine and cut 'em into 1 inch cubes), 6 cloves garlic(peeled and chopped), 1 tsp. turmeric powder, a pinch of red food colour (This is a necessity for this dish - what a breath of life it imparts in the beautiful red colour that emerges when you add this- I added this right at the end, just before garnishing and mixed it in real well and wow! I'll never forget how beautiful the colour was), 454 gms of mixed vegetables(I used 1 medium cauliflower, cut into florets, 2 green capsicums, 1 small white pumpkin, some Frenchbeans and some celery), 1 tsp. fennel seeds(powdered) instead of fenugreek seeds, 1 1/2 tsps. salt, 2 green chillies, 1 1/2 tbsps. fresh ginger(peeled and chopped), 2 2/3 cups water( this much is needed, IMHO, to cook the vegetables), 1 1/2 tsps. garam masala powder, 1/2 tsp. whole corriander seeds instead of whole cardamom seeds, 1/2 tsp. red chilli powder, 1/2 tsp. black pepper powder instead of paprika, 2 cloves(powdered), 3 tbsps. shredded coconut and 1 1/2 tbsps. corriander leaves(chopped and used to garnish). Most important, I used 1/2 cup of tamarind juice! I didn't boil my potatoes separately, I just tossed them into the skillet alongwith the other veggies and they cooked beautifully! In step 9, I added 2 2/3 cups water. Just 2/3 cup was too less and I knew this dish needed more since there was a gigantic quantity of veggies in there that had to cook :-) I added the tamarind juice in step 10 (I omitted steps 1, 5, 6, 11, 12, 13, 15, 16 and 17). Thereafter, I skipped to step 14. After following step 14, I allowed everything in the skillet to cook(there wasn't enough gravy even now to allow it to 'simmer'), COVERED, for 30-40 minutes. I did stir once every 5-8 minutes. Right from the stage 1 where the onions were browning, my guests left my sitting room and popped in one-by-one into my kitchen saying, "Hey wow, Charishma, what you making? Oh, the wonderful aroma of the onions!" And, I ended up teaching almost 3 families how to make Vegetable Vindaloo tonight! :-) Well, as you must've guessed by now, they invited themselves to dinner! LOL. All of them stayed behind, and wow, they ate! I even packed some for them to have tomorrow for a delicious breakfast with buns! We'll be seeing sweet dreams tonight, thanks, my unknown friend, you made my day just SO ULTRA-SPECIAL! I must also add - The garnishing of this dish with corriander leaves at the end, made this look, like it had come right from a 5 star hotel! You deserve awards for posting this recipe. Thanks, again n again. This will be a regular on our table hereafter! I'll surely look forward to more recipes from you. Thanks, again!
- 3⁄4 cup peanut oil or 3⁄4 cup sunflower oil
- 1 1⁄4-1 1⁄2 lbs onions, peeled and thinly slice
- 6 cloves garlic, peeled and slivered
- 3⁄4-1 lb new potato, unpeeled,cut into 1 inch cubes
- 1 lb mixed vegetables (zucchini, carrots, green pepper, cauliflower, etc.)
- 1⁄2 teaspoon paprika
- 1⁄2 teaspoon turmeric
- 1 teaspoon fenugreek seeds
- 1 1⁄2 tablespoons minced fresh ginger
- 1⁄2 teaspoon salt, to taste
- 2 hot green chilies, trimmed and chopped,seeds included (about 1/4C)
- 2⁄3 cup water
- 1 teaspoon tamarind paste (or substitute 1 TBS lime juice & 1 tsp molasses)
- 1 1⁄2 teaspoons garam masala (indian spice mix)
- 1⁄2 teaspoon whole cardamom seed, de-podded
- 1⁄8 teaspoon ground cloves
- 1⁄4 teaspoon cayenne (or more to taste)
- 1 tablespoon shredded unsweetened coconut
- 1⁄3 cup fresh peas or 1⁄3 cup frozen peas
- 1 1⁄2 tablespoons cilantro, chopped
Directions See How It's Made
- Bring a large pot of water to a boil.
- Heat the oil in a large, deep skillet, add the onion and garlic, and lower the heat to medium.
- Fry at medium-high heat until the onion starts to brown (about 10 minutes).
- Set aside, off the heat.
- Drop the potatoes in the boiling water and boil 10 minutes.
- Drain and set aside.
- Slice the vegetables about 1/2 inch thick.
- Place the skillet with the onion back on low heat and add paprika, turmeric, fenugreek, ginger, salt, and green chiles.
- Reheat until sizzling a bit and add 2/3 C water.
- Stir in the vegetables (except the peas) and the potatoes.
- Simmer 20 minutes, covered.
- Remove about 1/2 C of hot liquid from the pot, place in a deep bowl, and add the tamarind concentrate, stirring fiercely to dissolve it and pressing it against the sides of the bowl.
- Pour the mixture back into the pot, increase the heat to high, bring liquid to boil and reduce it until the sauce is very thick (about 5 minutes).
- Stir in the garam masala, cardamom, cloves, cayenne, and coconut, lower heat and simmer uncovered for 30 minutes.
- Cook peas separately in boiling water until just tender (2-3 minutes), checking frequently.
- Cool them under cold running water and reserve.
- Just before serving, add the peas to the mixture, cook them just long enough to warm them and serve the dish.
- Garnished with cilantro.